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Risotto (Need Intro) (V)

Meal: 157 cal Protein: 5g Carbs: 18g Fat: 5g

Serving size ½ C 157 cal Protein: 5g Carbs: 18g Fat: 5g

Ingredients

  • 1 Tbsp EVOO or Avocado Oil
  • 1 Med Onion Diced
  • 2-3 Cloves Garlic Minced
  • Lemon Zest
  • Sea Salt & Pepper
  • 1 ½ C Arborio Rice
  • ½ C White Wine
  • 4-5 C Broth or Stock (I used the defatted Turkey Miso braising liquid)
  • 1 Head Cauliflower riced
  • 1 bunch Asparagus cut into 1” lengths and steamed
  • 1 Lemon Juice
  • 1 Tbsp Tarragon
  • ¼ C Cheese grated

Directions

  1. Heat pan over Medium, add EVOO and onion and cook until soft.
  2. Add garlic and zest cook until fragrant.
  3. Add Rice and toast briefly.
  4. Deglaze pan with white wine and cook until almost dry.
  5. Continue to add broth, 1 cup at a time until rice is completely cooked. About 40 minutes.
  6. Before final ½ Cup, add cauliflower and asparagus and cook until tender and liquid thickened.
  7. Add cheese, lemon juice, and adjust seasoning.
  8. Serve with Turkey.
Sandy
To see video of this
and other recipes:
Risotto
  • Hurdle 9: Prepared Foods
  • Hurdle 7: Simple Carbs
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